Summer Squash Medley

3¹/2 pounds zucchini or yellow squash

¹/4 cup butter

1 small onion, chopped

2 or 3 medium tomatoes
Slice squash and cook in a skillet with boiling water until just tender. Drain. Saute onion until just soft in butter; add tomatoes and salt and pepper to taste. Return squash to the skillet, heat through and serve. Makes 8 servings.

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